Maryland Crab Cakes

Classic Crab Cakes with Tartar Sauce


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Tender chunks of crab meat have been bound together in delectable cakes coated in crispy panko breadcrumbs. Topping off this shellfish dish is a dollop of homemade tangy tartar sauce.

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Time needed

30 min preparation + 25-30 min cooking

Serving Size / Yield

4 servings


  • 1/3 C. Dill Pickles, finely chopped
  • 1 1/2 Tbs. Chives, finely chopped
  • 1/2 tsp. Soy Sauce
  • 2 C. Greek Yogurt, divided
  • 3 Tbs. Fresh Flat-Leaf Parsley, finely chopped, divided
  • 2 Tbs. + 2 tsp. Lemon Juice
  • 2 Tbs. + 1 tsp. Dijon Mustard
  • 1 tsp. Ground Paprika
  • 1 tsp. Celery Salt
  • 2 C. Panko Breadcrumbs, divided
  • 2 lb. Jumbo Lump Crabmeat
  • 1 Egg, beaten
  • 1-2 Tbs. Butter

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In a medium mixing bowl, stir together the pickles, chives, and soy sauce with 1 cup of Greek yogurt, 1 tablespoon of parsley, 2 teaspoons of lemon juice, and 1 teaspoon of Dijon mustard until well-mixed. Cover with plastic wrap and refrigerate for 30 minutes. Meanwhile, in a large mixing bowl, combine the remaining yogurt, parsley, lemon juice, and mustard with the paprika and celery salt. Stir in 1 cup of panko breadcrumbs. Gently fold in the crab meat. Divide the mixture up into 8 equal portions and shape each portion into a patty about 1/2" thick. Place the beaten egg in one small bowl, and the remaining panko in another small bowl. Dip each patty into the egg, then dredge through the panko to coat. Cover cakes with plastic wrap and refrigerate for at least 15 minutes. Melt the butter in a large skillet over medium heat. Working in batches of 3-4 cakes at a time, cook cakes for 3-4 minutes on each side until golden brown. Top each cake with a dollop of tartar sauce and serve with remaining sauce on the side.

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